I remember the first time my family asked for Loaded Wet Burritos with Spicy Verde Sauce—it was an unexpected dinner request that quickly turned into a favorite. My youngest, who’s usually picky with new foods, surprised me by finishing every last bite and asking for seconds. That instant approval made me realize I had something special that brings everyone to the table, no fuss.
Making Loaded Wet Burritos with Spicy Verde Sauce used to feel a bit tricky. I wasn’t sure how to get the perfect balance of spicy verde sauce with all those loaded burrito toppings without it turning soggy or bland. Over time, I learned a few wet burrito cooking tips that helped me serve up the perfect dish every time. Now, when I make Loaded Wet Burritos with Spicy Verde Sauce, I feel confident knowing this meal will fill hungry bellies and spark fun dinner conversations.
It’s those kinds of family wins that make these Loaded Wet Burritos with Spicy Verde Sauce a staple in my kitchen. Whether it’s a busy weeknight or a weekend gathering, we gather around the table, plates steaming with this comforting meal, sharing stories and smiles. I hope you’ll give this recipe a try for your own family meal moments—you might just find yourself making it a regular too.
If you’re curious about matching flavors or want some inspiration, a fellow mom shared her take on chicken with Boursin sauce at this link, which pairs nicely when your family craves something different.
What You’ll Need
To make your own Loaded Wet Burritos with Spicy Verde Sauce, here’s what I keep on hand:
- 1 pound ground beef or shredded chicken – I like chicken breast for a lighter option
- 4 large flour tortillas (10-inch size) – For wrapping big burritos without tearing
- 2 cups cooked rice – Seasoned with a pinch of cumin adds extra flavor
- 1 can (15 oz) black beans, drained and rinsed – My family loves the black beans for texture
- 1 cup shredded cheese (cheddar or Monterey Jack) – Melts beautifully on top
- 1 cup sour cream – Adds creaminess to cut the heat from the spicy verde sauce
- 1 cup spicy verde sauce (see spicy verde sauce recipe below) – The heart of this dish
- 1 cup diced tomatoes – Fresh or canned, whichever you prefer
- 1/2 cup chopped onions – Sweet yellow onions work best for mildness
- 1/4 cup chopped fresh cilantro – Optional, but I add it for a burst of freshness
- 1 avocado, sliced – For that creamy bonus layer
- Salt and pepper to taste
For the best Loaded Wet Burritos with Spicy Verde Sauce, I recommend using fresh ingredients whenever you can. The tortillas should be pliable but sturdy enough to hold all the fillings without falling apart. You’ll find everything for this Loaded Wet Burritos with Spicy Verde Sauce at your regular grocery store—nothing tricky to hunt down.
If you’re short on ground beef or chicken, swapping in cooked turkey or even a meatless option like seasoned tofu doesn’t hurt the dish at all. Sometimes, I use leftover pulled pork to give it a fun twist. My family prefers when I use a blend of cheddar and Monterey Jack for melty cheese flavor that complements Mexican verde sauce.
A little prepping goes a long way here: chop your veggies, cook your meat, and warm your tortillas slightly before assembling for easier rolling. Trust me, this Loaded Wet Burritos with Spicy Verde Sauce ingredient list keeps things simple without sacrificing flavor!
How to Make It
Let’s get cooking your Loaded Wet Burritos with Spicy Verde Sauce. Here’s how I do it step by step:
- Prepare your spicy verde sauce. Start by making or heating up your Mexican verde sauce. I follow a spicy verde sauce recipe that uses tomatillos, jalapeños, garlic, and fresh cilantro. This sauce sets the tone, so balance the heat to your liking.
- Cook your meat. Brown the ground beef or cook shredded chicken in a skillet over medium heat. Season with salt, pepper, and a little cumin. This step usually takes me about 7-10 minutes. Your kitchen will smell amazing while this cooks.
- Warm the tortillas. To prevent them from breaking, warm your tortillas in a dry pan or microwave for 20 seconds wrapped in a damp towel. This makes rolling the Loaded Wet Burritos with Spicy Verde Sauce much easier.
- Layer the fillings. Spread a few tablespoons of spicy verde sauce onto each tortilla. Next, add rice, beans, cooked meat, diced onions, and tomatoes. Sprinkle the shredded cheese on top. I used to skip warming the tortillas which made rolling frustrating, so trust me on this tip.
- Roll it up tightly. Fold the sides in and then roll from one end, keeping the fillings snug so nothing spills out.
- Assemble the wet burritos in a baking dish. Place the burritos seam-side down. Pour more spicy verde sauce over the top to cover them evenly. Sprinkle extra cheese.
- Bake. Pop it in a preheated oven at 375°F (190°C) for about 15-20 minutes until the cheese melts and sauce bubbles. You’ll know your Loaded Wet Burritos with Spicy Verde Sauce is ready when the edges look soft and sauce is bubbling.
- Garnish and serve. Let the burritos rest for a few minutes. Add dollops of sour cream, slices of avocado, and fresh cilantro.
Don’t worry if your Loaded Wet Burritos with Spicy Verde Sauce looks messy—that’s part of the charm! The sauce makes them soft and saucy, perfect for scooping up with a fork.
I learned a helpful shortcut over time: prepping the meat and rice the day before saves time on busy nights. While your Loaded Wet Burritos with Spicy Verde Sauce is cooking, you can tidy up the kitchen or prepare a simple side salad.
If your family loves this, they might also enjoy the turkey medallions with orange teriyaki sauce from this recipe for a change of pace.
Serving Ideas
Serving Loaded Wet Burritos with Spicy Verde Sauce is a meal win every time. My family reaches for seconds, especially when I bring it out with simple sides like Mexican street corn or a crisp green salad. The richness from the spicy verde sauce balances well with fresh vegetables.
This dish works for casual weeknights when you want comfort food without a lot of fuss. It’s also a hit at weekend gatherings or game days—everyone loves digging into a saucy, loaded burrito.
Presentation is simple but inviting. I like to spoon extra spicy verde sauce onto each burrito on the plate. A few slices of avocado and a sprinkle of fresh cilantro add a pop of color. Leftovers reheat beautifully in the oven or microwave, though I’ll often add a fresh splash of spicy verde sauce to keep them moist.
You could try variations like swapping the meat for pulled pork or adding sautéed mushrooms for a veggie-friendly option. One time, I tried this recipe alongside spicy wontons in chili sauce from this dish for a fun mix of flavors that my family enjoyed.
Feedback from friends and family always mentions the sauciness as a highlight—it’s messy in the best way and perfect for sharing stories over dinner.
Your Questions Answered
Here are some common questions I’ve heard about Loaded Wet Burritos with Spicy Verde Sauce. Hopefully, these tips help you as much as they’ve helped me.
Can I make Loaded Wet Burritos with Spicy Verde Sauce ahead of time?
Yes! You can assemble the burritos and cover with sauce, then refrigerate them for up to 24 hours before baking. This is ideal for busy nights when you want a ready-to-go dish.
What if I don’t have fresh tomatillos for the spicy verde sauce recipe?
Canned tomatillos work well in a pinch. Just drain them slightly to avoid thinning out your sauce too much.
How do I store leftover Loaded Wet Burritos with Spicy Verde Sauce?
Keep leftovers covered in the fridge and eat within 3 days. Reheat covered with foil in the oven or microwave, adding a splash of sauce to keep things moist.
Can I swap out the meat?
Absolutely. Ground turkey, shredded chicken, or even plant-based crumbles work great. I’ve also used cooked pulled pork for a different flavor profile.
Is there a vegetarian version?
Yes. Replace the meat with sautéed mushrooms, roasted veggies, or add extra beans and rice to bulk up the filling.
What kind of cheese works best?
A mix of cheddar and Monterey Jack melts perfectly and offers a nice mild flavor that balances the spicy verde sauce.
Any wet burrito cooking tips for avoiding sogginess?
Warming the tortillas before rolling and not overloading fillings helps. Also, letting the burritos rest a few minutes after baking sets everything nicely.
For more ideas, readers have enjoyed chatting about their favorite burrito fillings on this mom-friendly forum and the friendly debate between red chile vs green chile wet burritos is lively here. If you want to dive deeper into wet burrito salsa styles, check out this discussion for some spicy insights.
The Final Word
Loaded Wet Burritos with Spicy Verde Sauce have become a cornerstone of our weeknight meals. They combine just the right amount of spice, creaminess, and satisfaction to bring everyone to the table happily.
- Warm tortillas before filling to make rolling easier and prevent tearing
- Prep your meat and rice ahead for smoother weeknight cooking
- Don’t skip the extra sauce on top for that classic wet burrito taste
I’ve tried different variations—adding roasted peppers, swapping chicken for pulled pork, and serving with fresh salsa. My husband prefers mine with extra spicy verde sauce, while the kids love it milder with plenty of sour cream.
If your family enjoys these flavors, they might also like the chicken with Boursin sauce from this favorite.
Here’s a friendly invite to make Loaded Wet Burritos with Spicy Verde Sauce your own. It’s satisfying, approachable, and a great way to gather everyone for a tasty meal. I’m rooting for your family to enjoy this recipe as much as mine does.
Loaded Wet Burritos with Spicy Verde Sauce
These Loaded Wet Burritos are generously filled with seasoned beef and beans, smothered in a zesty and spicy verde sauce, perfect for a satisfying Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
- 4 large flour tortillas
- 1 lb ground beef
- 1 cup cooked black beans
- 1 cup cooked Mexican rice
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 cup spicy verde sauce
- 1 jalapeño, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sour cream and avocado slices for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onions and garlic; sauté until translucent.
- Add ground beef to the skillet, season with salt and pepper, and cook until browned.
- Stir in the cooked black beans and jalapeño; cook for 3 more minutes.
- Warm the flour tortillas slightly to make them pliable.
- Place a tortilla on a flat surface, layer with cooked Mexican rice, the beef and bean mixture, and shredded cheddar cheese.
- Roll up the tortilla tightly into a burrito shape and place it seam side down in a baking dish.
- Pour the spicy verde sauce generously over each burrito until fully covered.
- Preheat your oven to 375°F (190°C) and bake the sauced burritos for 15 minutes until heated through and the cheese is melted.
- Remove from oven, sprinkle with fresh cilantro, and garnish with sour cream and avocado slices if desired before serving.
Notes
For extra heat, add more jalapeños or a dash of hot sauce to the verde sauce. Serve with a side of Mexican street corn for a complete meal.